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April 26, 2012

These have been playing in my mind ever since I came across them at Deb's and I mulled over all that carb overload the whole of Sunday evening and Monday morning before finally giving in to them!

These have to be the ultimate in comfort food and are really quite delicious warm or cold, the only change I made from the original recipe was to add a hint of garlic... since garlic makes everything taste better, doesn't it???.

Here's how u make 'em in Deb's own words and if you are really going to make them don't forget to read all about them here-
Yield: 6 3-inch hearty knish, though you can make them any size you
please Dough
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1/2 cup vegetable oil
1 teaspoon white vinegar
1/4 to 1/2 cup waterFilling
3 medium potatoes, boiled
2-3 cloves garlic, chopped
1 small onion, peeled and diced small
1 tablespoon vegetable or olive oil
1 tablespoon unsalted butter
1/2 teaspoon table salt
Freshly ground black pepperTo finish
1 large egg yolk
1 teaspoon waterMake dough: Stir together your dry ingredients in the bottom
of a medium/large bowl. In a small bowl, whisk together the egg, oil,
vinegar and water. Pour it over the dry ingredients and stir them to
combine. Once the mixture is a craggy, uneven mass, knead it until
smooth, about a minute. Place the dough back in the bowl and cover it
with plastic wrap. Set it aside for an hour (or in the fridge, up to 3
days) until needed.Meanwhile, prepare filling: Pressure cook potatoes. Drain, then transfer to a large bowl to cool.
Heat a large, heavy skillet over medium heat. Once hot, add butter
and oil and once they’re fully melted and a bit sizzly, add onions and garlic and
reduce to medium-low. Cook, stirring frequently, until deeply
caramelized, which will take about 45 minutes. Can you do this in less
time? Of course. But the flavor won’t be as intense. Transfer to bowl
with potatoes and mash together until almost smooth. Stir in salt and many grinds of
black pepper and set the filling aside. Assemble knish: Line a large baking sheet with parchment paper and preheat your oven to 375 degrees.
If your dough has sweated some beads of oil while it rested, fear
not, you can just knead it back into an even mass. Divide the dough in
half. On a well-floured surface, roll the first half of the dough into a
very thin sheet, roughly in the shape of a 1-foot square, but really,
no need to be rigid about it. For moderate size knish (smaller than the
traditional “doorstops” but still hefty, about 3 inches across), create a
2-inch thick log from half your potato filling across the bottom of
your dough. Roll the filling up in the dough like you were rolling a
cigarette (which, of course, we would never), but not too tight. A
tiny amount of slack will keep the dough from opening in the oven. Keep
rolling until the log has been wrapped twice in dough. Trim any
unrolled length and add it to the second half of the dough; it can be
used again. Repeat the process with the second half of your dough and
second half of filling; you might have a small amount of dough leftover.
Trim the ends of the dough so that they’re even with the potato
filling. Then, make indentations on the log every 3 to 3 1/2 inches
(you’ll have about 3, if your log was 1 foot long) and twist the dough
at these points, as if you were making sausage links. Snip the dough at
each twist, then pinch one of the ends of each segment together to form a
sealed knish base. Use the palm of your hand to flatten the knish a
bit into a squat shape and from here, you can take one of two approaches
to the top: You can pinch together the tops as you did the bottom to
seal them; indenting them with a small dimple will help keep them from
opening in the oven.

Bake knish: Arrange knish on prepared baking sheet so that
they don’t touch. Whisk egg yolk and water together to form a glaze and
brush it over the knish dough. Bake knish for about 45 minutes, rotating
your tray if needed for them to bake into an even golden brown color.